Chicken Seekh Kabab With 2 Different & New Freezing Ideas,Soft & Juicy Restaurant Style Kebab Recipe
Chicken Seekh Kabab With 2 Different & New Freezing Ideas,Soft & Juicy Restaurant Style Kebab Recipe is a medium Indian recipe that serves 4. 335 calories per serving. Recipe by Aqsa's Cuisine on YouTube.
Prep: 1 hr 20 min | Cook: 18 min | Total: 1 hr 48 min
Cost: $6.42 total, $1.60 per serving
Ingredients
- 1 medium Onion (finely chopped and pressed to remove excess water)
- 7 cloves Garlic (large size, minced)
- 1 inch Ginger (peeled and minced)
- 8 pieces Green Chilies (finely chopped; adjust to heat preference)
- 500 grams Chicken Mince (preferably with a little fat for juiciness)
- 1 tsp Salt (adjust to taste)
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 0.5 tsp Black Pepper Powder
- 0.5 tsp Garam Masala Powder
- 0.25 tsp Ajwain (Carom Seeds) (dry roasted and crushed)
- 1 tsp Red Chili Powder
- 2 tbsp Vegetable Oil (for greasing hands and frying; use a neutral oil)
- 12 pieces Skewers (metal or bamboo, soaked in water for 30 min if bamboo)
Instructions
Prepare Aromatics
Finely chop the onion, garlic, ginger, and green chilies. Place the chopped onion in a clean cloth and squeeze out excess water.
Time: PT5M
Mix Chicken and Spices
In a large mixing bowl combine the chicken mince, pressed onion, minced garlic, ginger, green chilies, salt, coriander powder, cumin powder, black pepper, garam masala, ajwain, and red chili powder. Mix with clean hands until everything is evenly incorporated.
Time: PT5M
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight) to let the flavors meld.
Time: PT1H
Shape Kebabs
Grease your hands with a little oil. Take a handful of the mixture, shape it around a skewer (or form a 2‑inch patty) and press gently to hold its shape.
Time: PT10M
Fry Kebabs
Heat 1‑2 tbsp oil in a non‑stick pan over medium‑low heat. Add the kebabs and fry, turning occasionally, until golden brown and cooked through, about 5‑7 minutes per batch.
Time: PT10M
Temperature: medium‑low
Cool and Store
Transfer the fried kebabs to a plate, let them cool completely, then place in an airtight freezer container or zip‑lock bag. Freeze for up to 2 months.
Time: PT10M
Optional – Boil Kebabs
Bring a pot of water to a rolling boil over medium‑high heat. Gently add the raw kebabs and boil for 2‑3 minutes until they float and are cooked through.
Time: PT8M
Temperature: medium‑high
Reheat When Needed
To serve, pan‑fry frozen kebabs for 3‑4 minutes or microwave for 1‑2 minutes until hot.
Time: PT5M
Nutrition Facts
- Calories
- 335
- Protein
- 25 g
- Carbohydrates
- 5 g
- Fat
- 18 g
- Fiber
- 0.5 g
Dietary info: High protein, Gluten‑free, Low carb
Ingredient Substitutions
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Ginger: Ginger paste (1 tsp)
- Instead of Green Chilies: Jalapeño (2 small)
- Instead of Chicken Mince: Turkey mince, Ground chicken breast (add 1 tbsp oil)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Coriander Powder: Fresh cilantro leaves (2 tbsp, finely chopped)
- Instead of Cumin Powder: Ground cumin seeds
- Instead of Black Pepper Powder: Freshly cracked black pepper
- Instead of Garam Masala Powder: All‑spice blend (0.5 tsp)
- Instead of Ajwain (Carom Seeds): Thyme (0.25 tsp)
- Instead of Red Chili Powder: Cayenne pepper (1 tsp)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Skewers: Wooden chopsticks (for shaping)
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula or Spoon
- Plastic Wrap or Lid
- Skewers
- Frying Pan
- Brush (optional)
- Tongs (optional)
- Airtight Freezer Container or Zip‑Lock Bags
- Saucepan (for boiling method) (optional)
Critical Steps — Do Not Skip
- Evenly mixing the spices into the chicken mince.
- Marinating for at least 1 hour.
- Gentle handling while shaping to avoid a tough texture.
- Frying over medium‑low heat to achieve a golden crust without drying out.
- Cooling completely before freezing to prevent freezer burn.
Chef Tips from the Video
- If you have a food processor, pulse the aromatics before mixing for a smoother texture.
- Toast the ajwain lightly before crushing to release its aroma.
- For extra smoky flavor, finish the kebabs on a hot grill for 1‑2 minutes per side.
Troubleshooting
Kebabs fall apart while frying.
Make sure the meat is not over‑mixed and that you lightly oil your hands. Adding a tablespoon of plain yogurt or a beaten egg can help bind the mixture.
Kebabs are too dry.
Use chicken mince with a little fat (about 15‑20%). You can also add a teaspoon of oil to the mixture before shaping.
Kebabs are undercooked inside.
Check the internal temperature; if below 165°F, continue cooking on low heat or finish by briefly boiling for 2‑3 minutes.
Storage
Refrigerator: Can be kept, uncovered, for up to 2 days.
Freezer: Store in airtight container or zip‑lock bag for 1‑2 months.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Marinate the kebab mixture overnight for deeper flavor.
- Shape kebabs and freeze them raw; fry or boil directly from frozen.
- Portion the mixture into zip‑lock bags before shaping for quick prep.
Frequently Asked Questions
What is the cultural significance and history of Chicken Seekh Kebabs in Indian cuisine?
Seekh kebabs originated in the Mughal courts of North India and were traditionally cooked over charcoal skewers. Over time they became a popular street‑food and party appetizer, celebrated for their smoky flavor and spiced meat blend.
What are the traditional regional variations of Chicken Seekh Kebabs in Indian cuisine?
In Punjab, the kebabs are often made with lamb and a generous amount of garam masala. In Hyderabad, they may include fennel and poppy seeds, while in Lucknow (Awadhi) they are softer and sometimes mixed with yogurt for extra moisture.
How is Chicken Seekh Kebabs authentically served in North Indian households?
They are typically served hot off the grill with green chutney, sliced onions, lemon wedges, and flatbreads like naan or roti. They are also a staple at festive gatherings and weddings.
What occasions or celebrations is Chicken Seekh Kebabs traditionally associated with in Indian culture?
Seekh kebabs are common at Eid, Diwali parties, wedding receptions, and family get‑togethers because they can be prepared in large batches and kept warm or frozen for later serving.
What authentic traditional ingredients are essential for Chicken Seekh Kebabs versus acceptable substitutes?
Traditional ingredients include minced chicken (or lamb), ajwain, garam masala, and freshly ground spices. Substitutes like turkey mince, dried thyme for ajwain, or store‑bought spice blends work, but the flavor profile changes slightly.
What other Indian dishes pair well with Chicken Seekh Kebabs?
Serve them alongside mint‑coriander chutney, raita, a fresh cucumber salad, or a bowl of dal makhani. They also complement biryani or pulao for a hearty meal.
What are the most common mistakes to avoid when making Chicken Seekh Kebabs at home?
Common errors include over‑mixing the meat, using lean chicken that dries out, frying at too high a heat which burns the exterior, and not letting the kebabs cool before freezing, leading to freezer burn.
Why does this Chicken Seekh Kebabs recipe use a short 1‑hour marination instead of an overnight soak?
A 1‑hour marination allows the spices to penetrate the meat while keeping the preparation time reasonable for home cooks. An overnight rest deepens flavor further but is not required for a tasty result.
Can I make Chicken Seekh Kebabs ahead of time and how should I store them?
Yes. Shape the kebabs, let them cool, then store them in an airtight freezer bag for up to two months. They can be fried or boiled directly from frozen, or thawed in the refrigerator for quicker cooking.
What texture and appearance should I look for when the Chicken Seekh Kebabs are done cooking?
The kebabs should have a deep golden‑brown crust, be firm to the touch, and the interior should be no longer pink. A quick cut will show fully cooked, juicy meat without any raw spots.
What does the YouTube channel Aqsa's Cuisine specialize in?
Aqsa's Cuisine focuses on easy‑to‑follow Indian home‑cooking tutorials, offering practical tips for everyday meals, meal‑prep, and freezer‑friendly recipes that suit busy families.
How does the YouTube channel Aqsa's Cuisine's approach to Indian cooking differ from other Indian cooking channels?
Aqsa's Cuisine emphasizes minimal equipment, clear step‑by‑step explanations, and storage solutions like freezer‑ready dishes, whereas many other channels focus on elaborate plating or restaurant‑style techniques.
Last updated: August 31, 2026
